- 2 tsp salt
- 1 tsp sugar
- 1 tbsp instant yeast
- 1 cup warm water
Whisk together the salt, sugar, yeast and 1 cup warm water in a large bowl.
Let mixture sit until it begins to foam and bubble, about 5 minutes.
- 3 cups all purpose flour
Add the flour and mix until well combined.
If the dough is too dry add more warm water one tablespoon at a time.
Form into ball and cover.
Let rise somewhere warm for 1 hour.
(Confit is a generic term for various kinds of food that have been cooked in oil)
- 1 cup Olive oil or enough to cover the garlic
- 24 garlic cloves
Peel the garlic.
Heat oil in a small saucepan over medium-low heat.
Add garlic; cook over very low heat until soft, about 1 hour (do not brown). Cool.
Can be made 1 month ahead and refrigerated
- 2 cups button mushrooms
- 2 cups cremini mushrooms
- 2cups any other mushroom
Slice the mushrooms and fry in oil over high heat until slightly browned.
Season and cool.
- 2 cups Arugula
- 1 lemon
- Fresh grated Parmesan Cheese
Once the dough has risen transfer it to a well floured surface and knead until soft and silky, 5-8 minutes.
Cut dough into 6-8 equally sized pieces.
Roll out until 6 inches long in an oblong shaped
Heat BBQ to medium high.
Brush one side of the flatbread with the confit garlic oil.
Place on grill oil side down.
Grill until bread starts to puff up, brush the side facing you with oil and flip the bread
When the second side is browned remove from grill.
Grate Parmesan cheese over warm bread.
Top the grilled flatbread with cooked mushrooms, confit garlic cloves and arugula.
Squeeze lemon juice on top.
Grate the fresh parmesan cheese over the flatbread and serve.